Grilled Tilapia with Tomato-Olive Tapenade


  • 4 (6 ounce) tilapia fillets
  • 1 tablespoon olive oil
  • 1/2 cup chopped tomatoes
  • 5 pitted Kalamata olives, chopped
  • 1 tablespoon chopped onion
  • 1 tablespoon capers
  • Salt and ground black pepper to taste


Preheat oven to 375 degrees F (190 degrees C).

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Place tilapia fillets on a baking sheet and brush with olive oil.

Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.

Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.